I brewed a simple 3 gallon batch of apa with an original gravity of 1.045 using Bry-97. I pitched the yeast at 7:30 pm and had a 1/4 inch layer of foam 12 hours later.
That’s pretty consistent with my results. Pitch at 63-65 and see action in 12-20 hours.
How do you hop with it? I hate US05/peach bomb but 97 seems to make the hops disappear.
I started brewing around 2004. Us05 was great, I used it a lot, but got into English beers. I tried it again a few years ago, and all had the dreaded peach. It’s odd, as I used it a lot with no peach issues ever, but now I just won’t use it.
I use Bry-97 a lot. I usually see activity in 14 +/-2 hrs.
For hops I use the principles outlined in YCH Survivables Handbook and get plenty of hoppy-ness for my taste.
https://cryopopblend.com/wp-content/uploads/2021/05/Survivable-Compounds-Handbook.pdf
This is what I did for my last BRY-97/survivables batch. One half dry hopped with 2 oz. CryoPop and the other half with 1 oz. Cascade Cryo and 1 oz. Centennial Cryo.
I can’t say from my own experience, but I’ve read in many posts in forums that US-05 will give off peach flavor if fermented cool - around 64F IIRC.
This batch was at 76 because I failed to account for boiling instead of doing my usual No-boil. Not having anything for temperature control I said Feck it and pitched the yeast. I took a taste of the final gravity test and detected no unusual esters.
I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours. Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.
That’s good to hear! I have avoided BRY-97 after some horrendous lag times when I first tried it a few years ago. Following many great reviews recently, I’m giving it a try again…
[emoji106]. I think the key with this yeast is pitch rate (I know, I know, Denny). I believe the long lag times were due to the ‘pack per batch’ method many brewers advise. I used to experience the long lag as well but began to research and realized the mfr recommended ~25% on avg more yeast than I was pitching.
So… I bought a brick and began experimenting. The long lags came at 11 g in higher volume or density. The shorter lag came when I used the mfr recommendation. Same batch of yeast.
The mfr recommends 10 g in your wort. The 1 g over pitch didn’t hurt.
So a pack into 3.5 gallons of wort should be about perfect. I recently used Bry-97 in 5.5 gallons of 1.065 Black IPA and it took off within probably 12 hours. It was 2 packs pitched dry. Finished at 1.016. Still awaiting results on how the beer tastes cold and carbonated. But I expect it’ll be good.
related, i generally made beers between 1.055 to 1.06 og as “standard strength” when i first started. my average “standard” beer now would be from 1.042 to 1.047 og
yeast definitely enjoys the latter og range better
That is a fairly high final gravity for BRY-97. I usually get at least 80% AA.
I’m doing a yeast experiment with cider. Four different yeasts into plain untreated apple juice from local sources. Three yeasts started right up within like 6 hours. Meanwhile, BRY-97 did nothing after 48 hours. So I doubled the yeast pitch. Now after 3.5 days, I finally have activity.
What this means to most of you, with respect to brewing beer, I don’t know. But I can tell you, for cider, this strain does not seem to be happy.
I use BRY-97 for my American Stout and usually get around ≈74%. For everything else, >= 80%.
OTOH, I’ve had 20 hour starts with BRY in cider. I don’t think either of us can generalize based on a single trial.
The first time I used 97 I had heard about longer lag times and I definitely experienced that. Every other time since it’s been average for what I see in most dry ale yeasts…
I suppose,yeah. I’d like it to have finished at 1.012-1.014, but 1.016 is an OK gravity for Black IPA in my opinion. Any higher and I wouldn’t be so happy about it.
But it was 86% Briess Pale Ale Malt, 7% C40, and 7% Midnight Wheat. So perhaps it was related to the grainbill, not the yeast. Mashed at 152F for 60 or 70 minutes.